Tuesday, 26 June 2007

Chicken and Celery Pie

Easy but time consuming

Serves 3-4 or 2 greedy people

3 chicken breasts
4 sticks celery
1/2 tsp celery salt
2 cloves garlic
1 onion
1 pint milk + a dash more if needed...
50g butter
50g plain flour
qty of puff pastry or shortcrust

1) Dice the chicken and remove any skin or gristle

2) Dice the celery very chunkily and remove any stringy bits, slice the onion

3) In a saucepan (pref with a draining lid) place the milk, onion, whole garlic cloves, chicken and celery, bring to the boil gently and simmer for 15-20 minutes until the chicken is cooked and celery soft

4) Now this is a matter of personal choice with pastry - now I love pastry and prefer it top & bottom but the dear other half does not so I only topped the pie, use this time to line if required or roll out ready to top the pie

5) Melt the butter in a seperate pan and add the flour and cook out for a few seconds, now drain all of the milk from the other pan and whisk together, bring to boil then simmer for a few mins until thickened and smooth, remove from the heat

6) Remove the garlic cloves from the pan and smoosh with the back of a fork, stir into the sauce, now add the contents of the chicken pan and mix well, add the celery salt and season well with black pepper

7) Fill the pie dish, cover with the pastry and pierce several times, now cook at about 180o for a good hour or so or until browned and gorgeous

We had this sunday and it was scrumdiddlydumpcious considering basic ingredients, during the long slow cook the sauce turned a beautiful golden colour and it was yummy. I am pleased to say we demolished it between two and couldnt move for the rest of the day!!

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